Andouille Sausage
Ingredients
1 Boneless pork butt - (abt 5 lbs) cut into 1" pieces
cup Rustic Rub see * Note
teaspoon Chili powder
cup Paprika
teaspoon File powder
3 teaspoons Freshly-ground black pepper
1 teaspoon Cumin
teaspoon Crushed red pepper
2 teaspoons Garlic powder
2 teaspoons Salt
cup Chopped garlic
Preparation
1
The set includes Rustic Rub (4.7 ozs), Bayou Blast (4 ozs), Southwest Spice (4.2 ozs), and Vegetable Dust (5.3 ozs).
2
In a mixing bowl, toss the pork and the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Switch the grinder attachment to the feeder tube. Stuff the sausage into 1 1/2-inch casings. Tie or twist the sausage every 4 inches to form individual links.
3
Form the remaining sausage mixture into 4-ounce patties.
4
This recipe yields 2 1/2 pounds of sausage links and 10 sausage patties.
Tools
.
Yield:
1.0 servings
Added:
Wednesday, February 10, 2010 - 5:21pm
